Hasselback Sweet Potato Casserole
User Reviews
5
Hasselback Sweet Potato Casserole
Description
The preparation starts by peeling and slicing sweet potatoes into very thin slices about 1/8 inch thick. The slices are briefly boiled until slightly softened, drained, and dried, then arranged upright in a baking dish to create a layered effect. A cream sauce is made by simmering heavy cream with black pepper, brown sugar, and salt until slightly thickened, then poured over the potatoes.
After chilling or immediately before baking, a topping mixture of flour, cinnamon, nutmeg, brown sugar, melted butter, chopped pecans, and macadamia nuts is spread over the assembled potatoes. The dish is then baked at 350°F (175°C) and finally topped with mini marshmallows near the end to allow them to melt and lightly caramelize.
The casserole offers a creamy, tender sweet potato base with contrasting crunchy, spiced nuts and the soft, sweet marshmallow topping. It works well as a side dish for holiday meals or comfort food menus.
Ingredients
- 3 1/2 pounds sweet potato
- 2 cups heavy cream
- 1/8 teaspoon black pepper ground
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons kosher salt divided
Topping:
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons light brown sugar
- 4 tablespoons butter melted, unsalted
- 1/2 cup pecans chopped
- 1/3 cup macadamia nuts chopped
- 1 cup mini marshmallows
Instructions
- Peel, wash, and cut sweet potatoes into 1⁄8-inch-thick slices, using a mandoline or a knife.
- Bring a large pot of water to a boil, add the sweet potato slices, and cook just until slightly softened, 3 to 4 minutes. Drain and spread the potato slices in a single layer on a paper towel-lined baking sheet. Pat dry and let them stand until cool and dry, about 20-30 minutes.
- After that, arrange the slices, vertically, in a lightly greased 13-9inch baking dish.
- In a medium saucepan over medium heat, add cream and bring it to a simmer. Whisk in the black pepper, 2 tablespoons of brown sugar, and salt. Cook, stirring, until thickened slightly, about 10 minutes.
- Pour the cream mixture over the potatoes. Cover with plastic wrap and chill until ready to bake, for up to 1 day, or make the topping and bake immediately.
- Preheat oven to 350°F.
- Stir together the topping ingredients in a medium bowl, except marshmallows, and set aside.
- Bake, the prepared casserole covered with foil, for 45 minutes. Uncover and sprinkle the topping mixture evenly. Return to oven, and bake for 15 more minutes.
- Add mini marshmallows on top, and broil until the topping is golden brown, about 3-5 minutes.
- Let stand for 10 minutes before serving the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 70g | 23% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 26mg | 9% |
| Sodium | 709mg | 30% |
| Potassium | 959mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 24g | 48% |
| Vitamin A | 32511IU | 650% |
| Vitamin C | 6mg | 7% |
| Calcium | 186mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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